Third Annual Vendy Awards: Battle of the Bulging Stomachs
Despite the ominous weather, Penn Treaty Park bustled with activity last Saturday at the third annual Philadelphia Vendy Awards. Trucks and people came from all over the city to choose the best street food vendors and to raise money for the Food Trust.
Upon arrival, guests were handed a pamphlet detailing the trucks and judges, Tide to Go stain erasers (which proved to be very useful!), and Scope. Lines then quickly formed for all of the food trucks, allowing guests to not only try new foods but also to meet and chat with other attendees. The Vendy Awards’ website even warned that you might meet your future spouse in these lines! Sadly, that was not the case for us…but we did meet people ranging from Siobhan Wallace, author of New York a la Cart, to the voraciously hungry group focusing on making the rounds at the Vendys.
The trucks nominated for the “savory” category certainly outdid themselves as we were handed piles of delectable food.
Winner of the Vendy Cup, King of Falafel served a well-balanced plate that consisted of a falafel, hummus, rice, tomato salad, and pita bread. The hummus, smooth and simple, could not have been any tastier. Not only did King of Falafel prove that street food could be healthy, but they also showed that street food could be beautifully arranged– creating a true masterpiece of art and flavor on a disposable paper plate.
A Midwest treat “mooved” to Philadelphia with The Cow and the Curd’s tasty cheese curds, which won two of the three awards including People’s Taste and Tide’s Messy Yet Tasty. Similar to a mozzarella stick, these gooey and smooth balls of cheese curds are enveloped in a fresh batter and then fried. Owner Rob Mitchell told us that he wished to make cheese curds a household name on the East Coast, and boy, do we wish you do, too! The curds came in two varieties with a choice of four different sauces. The wonderfully simple cheddar curds matched up fantastically with the Sriracha mayonnaise, while the Farmer’s Garden (basil, sun dried tomato, and Chipotle) fried cheese curds paired well with the smokiness of the Chipotle ketchup.
Lil Dan’s Gourmet served an intriguing golden oreo-crusted chicken sandwich. Its simplicity allowed the crust of the chicken to be appreciated through the lettuce, tomato, and mayonnaise on grilled bread. Chewys‘ stuck to classic pulled pork sandwiches and fried chicken (bone-in, unfortunately) and waffles drizzled with sweet syrup.
Poi Dog’s Hawaiian snack truck brought Philadelphia adobo pork belly tacos and spam musubi. Although the pork belly tacos were among the highlights of the day, their tofu did not fare so well in both our mouths and the mouths of other people trying it at our table.
Chez Yasmine showcased their flavorful and healthy Tunisian and Swedish inspired cuisine. From the couscous bursting with roasted vegetables to the fruit salad sprinkled in rose water, Chez Yasmine delivered a well-rounded meal complete with slices of fresh baguette.
The Tot Cart and Kami enhanced their dishes with a variety of flavorful adornments. The New Bay tots offered by Tot Cart were a crispier, fresher twist on the Chickie’s and Pete’s crab fries that are so ubiquitous in Phialdelphia stadiums. Kami had Somen noodles and a Bulgogi Spicy Pork Cheesesteak.
Foo Truck came out with a braised meatball, a tofu fritter, and a sriracha deviled egg.
Christos’ Falafel started preparing food after most other competitors arrived, and throughout the day had the longest and slowest line. Gus was spieling and dealing throughout the afternoon. He did not scale down his operations as other carts did; instead he served the same heaping, filling portions that he serves during the week. He served his typical chicken, falafel, rice, sauce, greens, and pita.
The sweet nominees boasted a variety of innovative macaroons, cupcakes, and popsicles. Defending champion, Lil’ Pop Shop, stole the show again (they won best dessert!) with their creative milky and fruity popsicles. Sugar Philly arrived with a selection of four cocktail inspired macarons. Jimmies had a vegan cupcake as well as a chocolate peanut butter cupcake (the Jimmy Carter) and a lemony cupcake topped with a raspberry (the Lebron James). Both Cupcake Carnival and Sweetbox had a large range of cupcakes, including a decadent chocolate cupcake and one made with bacon and maple syrup.
A successful afternoon, the Vendy Awards brought together some of the most delicious and innovative street vendors of Philadelphia. We were immensely pleased with the variety of food and can only look forward to next year’s Vendys!
–Katie Behrman and Richie Stark